Red Snapper with Green Peppercorn Sauce
1/4 cup bottled clam juice
1/4 cup dry white wine
1/2 cup heavy cream
2 fillets red snapper (6 oz each)
2 tablespoons unsalted butter
2 teaspoons green peppercorns packed in brine drained and rinsed
Preheat oven to 400ºF. In a small
saucepan combine the clam juice and white wine. Boil over high heat until
reduced to 1/4 cup, about 5 minutes. Add the cream and continue to boil,
stirring occasionally, until the sauce is reduced to 1/3 cup, about 10 minutes.
Keep warm over low heat. Meanwhile, butter 2 pieces of foil large enough to wrap
each fillet. Place the fillets on the buttered foil, sprinkle lightly with salt
and dot the fillets with butter. Fold to seal the foil and place the packets on
a baking sheet. Bake in the middle of the oven for 12 minutes. Just before
serving, add the green peppercorns to the sauce. Heat briefly to warm through.
Remove snapper from foil and place on warm plates. Pour the sauce over the fish
and serve hot.